BBQ Chicken Thighs
Serving size: 2
Ingredients
- 4 Chicken thigh
- 55 Grams Ketchup
- 35 Grams Brown sugar
- 32 Millilitres Soy Sauce (all purpose or light)
- 1 Tablespoon Apple cider vinegar
- 1 Tablespoon Olive Oil
- 2 Teaspoons Worsestershire Sauce
- 2 Teaspoons Garlic cloves (minced)
Instructions
1
Mix Marinade in a large bowl plus any add-ins: Add ins - dash of your favourite hot sauce or pinch of herbs (mixed, oregano, thyme), cayenne pepper for heat, sprinkle of paprika for warmth, cumin or coriander for South-West edge. Scoop out 1/2 marinade and reserve for basting ("Glaze"). Add chicken, turn to coat. Marinade overnight (minimum 3 hours, up to 48 hours, or freeze).
2
Brush BBQ with vegetable or canola oil, then preheat to medium (this esures sugar doesn't burn) Pick up chicken, allowing excess Marinade to drip off. Place on BBQ, cook 4 minutes until nicely caramelised. Turn chicken, then brush generously with Glaze. Cook 4 minutes. Flip, brush with more Glaze, flip again and brush with Glaze. Remove chicken onto plate, cover loosely with foil.